Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.
On-site · Toronto
The Server Assistant supports the front-of-house team by maintaining table cleanliness, ensuring proper mise en place, and assisting with food running. They are responsible for monitoring food quality, managing condiments, and communicating effectively with servers and hosts to ensure a positive guest experience.
On-site · Toronto
The Senior Chef de Partie oversees the production and quality control of high-volume event menus, ensuring luxury hospitality standards are met. They lead and mentor kitchen staff while coordinating operational planning and food safety compliance.
On-site · Toronto
The Senior Chef de Partie is responsible for the execution, leadership, and quality control of high-volume event menus. They oversee production schedules, mentor kitchen staff, and ensure all food meets luxury hospitality standards.
On-site · Toronto
The Line Cook is responsible for preparing consistent, high-quality food items while adhering to company recipes and quality standards. They must maintain a clean, organized workspace and ensure efficient operation during opening and closing procedures.
On-site · Toronto
The Chef de Cuisine leads and motivates the culinary team to ensure high standards of culinary excellence and operational efficiency. They are responsible for managing food and labor costs, overseeing daily kitchen operations, and fostering a positive, productive work culture.
On-site · Toronto
The Chef de Cuisine leads the culinary team to execute high standards of culinary excellence and oversees all food preparation for their location. They are accountable for maximizing productivity and cost-effectiveness through strategic food and labour costing initiatives.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to company standards. They must also ensure cleanliness of the prep area and adhere to all food safety and sanitation guidelines.
On-site · Calgary
The Events Cook is responsible for daily food preparation, maintaining station cleanliness, and executing recipes according to company standards. They must also assist with inventory management, food storage, and strictly adhere to safety and hygiene guidelines.
On-site · Toronto
The Catering Driver/Porter is responsible for transporting food, beverages, and equipment to event locations while assisting with setup and service. They also manage inventory and ensure all catering logistics are executed efficiently according to event orders.
On-site · Toronto
The Expeditor coordinates with culinary and logistics teams to accurately pack and dispatch corporate catering orders while maintaining high hospitality standards. Additionally, the role involves supporting the kitchen team with daily operational tasks, cleaning, and equipment management.
On-site · Toronto
The dishwasher is responsible for maintaining a clean and sanitary supply of kitchenware and equipment throughout the shift. They also assist kitchen staff with food preparation and ensure the dishwashing area adheres to strict hygiene standards.
On-site · Edmonton
Servers are responsible for providing exceptional guest experiences by maintaining deep knowledge of food and beverage offerings and adhering to service standards. They must also ensure section cleanliness, accurate order entry, and strict compliance with food safety protocols.
On-site · Edmonton
Servers are responsible for providing exceptional guest experiences by maintaining deep knowledge of food and beverage offerings and adhering to service standards. They must also ensure the cleanliness of their section, monitor food quality, and accurately process orders through the POS system.
On-site · Edmonton
The host is responsible for managing guest flow, maximizing seating capacity, and ensuring a positive, seamless dining experience. They coordinate with the service team, handle reservations, and maintain the cleanliness and organization of the front-of-house area.
On-site · Toronto
The Chef de Partie is responsible for daily food preparation, following recipes and presentation standards, and maintaining station cleanliness. They must also assist with inventory management, food storage, and adherence to strict sanitation and safety guidelines.
On-site · Montréal
The cook is responsible for preparing high-quality dishes according to established recipes and standards while maintaining an organized and efficient kitchen station. They must also ensure food safety, manage inventory, and collaborate with the culinary team to provide an exceptional guest experience.
On-site · Montréal
The Demi Chef de Partie assists the culinary team with daily food preparation, mise en place, and service to ensure quality and consistency. They maintain a clean and organized workspace while collaborating with colleagues to support efficient kitchen operations.
On-site · Montréal
The Chef de Partie is responsible for the consistent, efficient, and precise preparation and plating of dishes according to established standards. They also oversee station operations, maintain inventory, and ensure strict adherence to food safety and sanitation protocols.
On-site · Toronto
The cook is responsible for executing dishes to high standards while maintaining a clean and organized station. They must also assist with food preparation, inventory control, and adherence to safety and sanitation guidelines.
On-site · Toronto
The Assistant Manager oversees front-of-house operations, including scheduling, inventory control, and staff training to ensure high-quality guest service. They are responsible for managing budgets, forecasting sales, and maintaining a positive company image through effective team leadership.
